Quince (Safarjal)

Quince Fruit

The quince is the sole member of the genus Quince in the Malinae subtribe (which also contains apples and pears, among other fruits) of the Rosaceae family. It is a deciduous tree that bears a hard, aromatic bright golden-yellow pome fruit, similar in appearance to a pear. Ripe quince fruits are hard, tart, and astringent. They are seldom eaten raw but are processed into marmalade, jam, paste (known as quince cheese).

Also known as Ayva in Turkish.

More about Quince

The tree grows 5 to 8 metres (16 to 26 feet) high and 4 to 6 m (13 to 20 ft) wide. The fruit is 70 to 120 mm (3 to 4+1⁄2 in) long and 60 to 90 mm (2+1⁄2 to 3+1⁄2 in) across.

The immature fruit is green with dense grey-white fine hair, most of which rubs off before maturity in late autumn when the fruit changes colour to yellow with hard, strongly perfumed flesh. The leaves are alternately arranged, simple, 60–110 mm (2+1⁄2–4+1⁄2 in) long, with an entire margin and densely pubescent with fine white hairs. The flowers, produced in spring after the leaves, are white or pink, 50 mm (2 in) across, with five petals.

The seeds contain nitriles, which are common in the seeds of the rose family. In the stomach, enzymes or stomach acid or both cause some of the nitriles to be hydrolyzed and produce hydrogen cyanide, which is a volatile gas. The seeds are only toxic if eaten in large quantities